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It’s a Win-Win!

How to feed football fans and fight hunger

Tailgate Turkey Pile-On

Pat and Gina Neely

(Family Features) When it’s your turn to call the plays on game day food, you need recipes that are easy to make, easy to eat, and will feed a crowd of hungry fans. These four recipes from celebrity chefs Pat and Gina Neely are a must for your tailgating playbook — full of satisfying flavor that will score big with football fanatics.

The recipes make it easy to please the football crowd, and Kraft Foods’ “Huddle to Fight Hunger” makes it easy to help your neighbors in need. According to Feeding America, more than 50 million Americans — that’s 1 in 6 of your neighbors — live in food insecure households. But you can do something about it.

Join the Huddle to Fight Hunger on Facebook — for every “like” at  HYPERLINK “http://www.facebook.com/KraftFightHunger” www.facebook.com/KraftFightHunger, Kraft Foods will help donate one meal to Feeding America. Last year, Kraft Foods and their family of iconic brands donated more than 20 million meals. Its mission this year is to help donate 25 million meals.

It’s a win-win for everyone — make the recipes for your friends, like the Kraft Fight Hunger Facebook page and you will help feed your neighbors.

Zesty 100 Yard Bites

Zesty 100 Yard Bites
Prep Time: 20 minutes
Makes: 12 servings
1/3     cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
1     tablespoon Sriracha sauce
1     teaspoon fresh lime juice
12     slider buns
12     slices Oscar Mayer Deli Fresh Honey Ham
12     slices Oscar Mayer Deli Fresh Slow Roasted Roast Beef
3     Kraft Big Slice Colby Jack Cheese Slices, cut into quarters
2     plum tomatoes, cut into 12 slices
12     Claussen Bread ’N Butter Pickle Chips
12     stuffed green olives

Mix mayo, Sriracha and lime juice in a small bowl. Spread each bun with 1/2 tablespoon (1 1/2 teaspoons) mayo mixture.

Fill each bun with 1 folded slice each ham and roast beef, a cheese slice quarter, tomato slice and pickle.

Top each bun with a small decorative bamboo skewer, skewered with an olive.
Substitute: Substitute hot pepper sauce for the Sriracha sauce.

Potato Dog Skins

Potato Dog Skins
Prep Time: 10 minutes
Total Time: 1 hour 30 minutes
Makes: 6 servings
3     large baking potatoes (2 1/2 pounds), baked
2     cloves garlic, minced
2     tablespoons butter, melted
3     Oscar Mayer Selects Premium Beef Franks
1/3     cup Bull’s-Eye Original Barbecue Sauce, warmed
1/2     cup Kraft Shredded Colby & Monterey Jack Cheeses
1/3     cup Breakstone’s or Knudsen Sour Cream
1/4     cup chopped fresh chives

Heat grill to medium heat.

Cut potatoes in half lengthwise and spoon out the flesh, leaving half-inch shells. Mix garlic and melted butter. Brush potatoes on both sides with garlic butter mixture.

Grill franks 7 to 9 minutes, or until heated through, turning occasionally; slice into rounds. Grill potatoes until crisp, about 4 to 4 1/2 minutes on each side.

Spoon sliced franks into the potato shells; drizzle with barbecue sauce and top with cheese. Grill until the cheese is melted. Top with sour cream and chives.

Alternative Cooking Method: If you prefer, bake the buttered potato skins in a 250°F oven until crisp, about 15 minutes, before adding the toppings. Fill as directed and bake 5 minutes more.

Tailgate Turkey Pile-On
Prep Time: 10 minutes
Makes: 6 servings
1     12-inch loaf Italian bread with sesame seeds, sliced in half horizontally
1/4     cup Kraft Mayo with Olive Oil Cracked Pepper Reduced Fat Mayonnaise
24     slices Oscar Mayer Deli Fresh Oven Roasted Turkey Breast
6     slices Oscar Mayer Fully Cooked Bacon, crisped
1/2     cup shredded iceberg lettuce
1/4     cup sliced black olives
1/4     cup drained roasted red pepper strips

Hollow top of bread slightly; discard removed bread or save for another use. Spread mayonnaise on both sides of bread.

Fill with remaining ingredients.

Slice into 6 (2-inch) pieces.

Tailgating Tip: To make for easy eating, wrap sandwich in parchment paper (like at a sandwich shop) and then slice with a serrated knife. Wrap in foil for transport.

Chipotle Chile Mac and Cheese

Chipotle Chile Mac and Cheese
Prep Time: 20 minutes
Total Time: 35 minutes
Makes: 6 servings, about 1 cup each
1     package (14 ounces) Kraft
Deluxe Macaroni &
Sharp Cheddar Cheese
1     pound lean ground beef
1     onion, finely chopped
1     red bell pepper, finely
1     canned chipotle pepper in
adobo sauce, minced
4     green onions, thinly sliced
3/4     cup Kraft shredded
cheddar cheese
6     Ritz crackers, coarsely
crushed (about 1/4 cup)

Heat oven to 400°F.

Prepare dinner as directed on package. Meanwhile, brown beef with onion and bell pepper in large skillet over medium-high heat 5 minutes. Drain.

Add meat mixture to prepared dinner and stir in chipotle pepper. Spoon into greased 2-quart casserole or baking dish. Top with green onions, cheese and cracker crumbs.

Bake 15 minutes or until mixture is hot.

Tailgating Take Along: Make your casserole in a disposable foil pan. Just heat on a covered grill on low heat until mixture is golden and heated through.

Tip: For additional heat, increase to 2 chipotle peppers in adobo sauce.
Substitute: Prepare using extra-lean ground beef and Kraft 2% Milk Shredded Cheddar Cheese.

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